was welcomed to Carlton House Terrace, London, with a dinner, in twelve courses, the following being the principal items:--Roast duck, roast pork and raspberry jam, followed by dressed cucumber. Shrimps were devoured, armour and all, with leeks, gherkins, and mushrooms. A couple of young chickens preserved in wine and vinegar, with green peas, a _purée_ of pigeon's legs followed by an assortment of sour jellies. The banquet concluded with sponge cakes and tea. In his own land the _Chinaman's Evening Repast_ is much more variegated than the above. It is almost as long as a Chinese drama, and includes melon seeds, bitter almonds, bamboo sprouts, jelly-fish, cucumber, roast duck, chicken stewed in spirit dregs,[4] peas, prawns, sausages, scallions, fish-brawn, pork chops, plum blossoms, oranges, bird's-nest soup, pigeons' eggs in bean curd--the eggs being "postponed" ones--fungus, shrimps, macerated fish-fins, ham in flour, ham in honey, turnip cakes, roast sucking-pig, fish maws, roast mutton, wild ducks' feet, water chestnuts, egg rolls, lily seeds, stewed mushrooms, dressed crab with jam, chrysanthemum pasties, _bêche-de-mer_, and pigs' feet in honey. Can it be wondered at that this nation should have been brought to its knees by gallant little Japan? _The Englishman in China_ has not a particularly good time of it, in the gastronomic way, and H.M. forces in Hong Kong are largely dependent on Shanghai for supplies. There is "plenty pig" all over the land; but the dairy-fed pork of old England is preferable. And the way "this little pig goes to market" savours so strongly of the most refined cruelty that a branch of the R.S.P.C.A. would have the busiest of times of it over yonder. Reverting to French cookery, here is an appetising dish, called a _Bernardin Salmi_. It should be prepared in the dining-room, before the eyes of the guests; and Grimod de la Reyniere (to whom the recipe was given by the prior of an abbey of Bernardin monks) recommends that the _salmi_ should be conveyed to the mouth with a fork, for fear of devouring one's fingers, should they touch the sauce.